Curried Lamb and Carrots

Curried Lamb and Carrots Recipe
Photo: Oxmoor House
Serve the lamb with additional chutney, if desired.


6 servings (serving size: 3/4 cup lamb mixture and 3/4 cup couscous)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 8 Hours, 5 Minutes

Nutritional Information

Calories 447
Caloriesfromfat 18 %
Fat 8.8 g
Satfat 3.2 g
Monofat 3.4 g
Polyfat 1 g
Protein 30 g
Carbohydrate 60.2 g
Fiber 5.7 g
Cholesterol 73 mg
Iron 3.6 mg
Sodium 773 mg
Calcium 60 mg


6 carrots, cut into 1-inch pieces (about 7 cups)
1 (10-ounce) package frozen chopped onion
2 tablespoons all-purpose flour
1 1/2 pounds lean boneless lamb, cut into 1-inch cubes
Cooking spray
1/2 cup apple cider
1/4 cup mango chutney
1 tablespoon bottled minced garlic
1 tablespoon Thai seasoning (such as McCormick)
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package couscous


Place carrot and onion in a 4-quart electric slow cooker.

Place flour in a zip-top plastic bag; add lamb. Seal and shake to coat. Heat a large nonstick skillet over medium-high heat until hot. Coat with cooking spray; add lamb, and cook, stirring often, 5 minutes or until lightly browned. Place lamb, cider, and next 6 ingredients in slow cooker. Cover with lid; cook on high-heat setting 1 hour.

Reduce heat setting to low; cook 7 hours. Remove lid, and stir mixture.

Prepare couscous according to package directions, omitting salt and fat.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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